Heavy metal testing

According to experts on food hygiene and safety, food can be contaminated with heavy metals (heavy atomic metals such as lead, arsenic, zinc, copper, mercury, cadmium, chromium. ..) due to the use of raw materials, additives to produce and process impure, heavy metal content exceeding the permitted level.

When infected with the body, heavy metals accumulate in the tissues. The body also has a rejection mechanism, but the accumulation rate is many times larger. In humans, heavy metals can accumulate in organs such as liver, kidneys, nerves, and joint bones, causing many serious diseases, especially cancer.

Therefore, the investigation and evaluation of the current quality of food sources is very important, one of the criteria for evaluation is the content of heavy metals.

The Ministry of Health has issued Decision 46/2007 / QD-BYT regulating maximum limits on biological and chemical pollution in food and TCVN 8126: 2009 defines lead, cadmium, zinc, copper and iron – Phuong The method of atomic absorption spectroscopy is wrong when decomposed by microwaves

QCVN tested metal content in food using ICP-MS method, one type of mass spectrometer capable of detecting metal and some non-metals at low concentrations as part of 10¹⁵ on isotopes, apart from QCVN also uses AAS atomic absorption methods, GC-MS gas chromatography.

QCVN aims to protect the environment and human health by extracting accurate and reliable results with appropriate costs recognized by the agencies such as: Ministry of Natural Resources and Environment , Department of Health of Ho Chi Minh City, Department of Food Safety – Ministry of Health.


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